Final answer:
Pasteurized Akkermansia muciniphila acts as a helpful probiotic through immunomodulatory effects, enhancing cellular immune responses without being rendered inactive by pasteurization, thanks to the heat-stable Amuc_1100 protein. Other beneficial gut bacteria, specifically lactic acid bacteria, contribute to food safety by lowering pH to kill pathogens and help with lactose intolerance.
Step-by-step explanation:
Pasteurized Akkermansia muciniphila has shown promise as a probiotic due to its immunomodulatory effects. The immune system can interact with probiotics such as Akkermansia muciniphila to enhance the cellular immune response, which includes macrophage activation, cytotoxic T-lymphocytes, and cytokine release. This can be beneficial in managing diseases like irritable bowel syndrome and inflammatory bowel diseases. Pasteurization, typically associated with reducing spoilage and killing pathogens, does not make Akkermansia muciniphila inactive because the stability of a specific protein, Amuc_1100, remains intact even at pasteurization temperatures. Furthermore, some beneficial effects of probiotics do not necessarily require living bacteria, since certain components or metabolites may confer health benefits.
In the context of food production, lactic acid-producing bacteria such as Lactobacillus not only contribute to the flavor and texture of yogurt but also provide other benefits. For instance, the bacteria lower the pH which helps to kill pathogenic bacteria, making the food product safer for consumption. Additionally, these bacteria can break down lactose, offering relief for individuals with lactose intolerance.